Adrian Martinez

• Provided exceptional customer service, ensuring a positive dining experience for all guests.
• Operated point-of-sale systems efficiently, handling transactions and cash management accurately.
• Maintained cleanliness and organization of workstations, adhering to food safety guidelines.

• Supervised daily operations to ensure efficient service and product quality.
• Trained and mentored team members on operational procedures and customer service standards.
• Implemented inventory management practices to reduce waste and optimize stock levels.

4 Architectural Design Studio Courses (working both individually and groups)

Study materiality and material systems

Design of medium/large-sized structures

2D drawing of facade, plans, sections, and construction drawings

3D modeling using software and physical modeling

ARCH 205: Designed an eating pavilion adjacent to a smoked fish restaurant on a riverside site in Chicago,

integrating program, structure, and material through extensive contextual research. Design development

included speculative structural constructs, material assemblies, and iterative digital and physical modeling.

ARCH 206: Designed a multi-story community center on Chicago’s Near West Side with a focus on

interior voids as the primary architectural element. The project explored the composition of vertical and

horizontal voids to shape dynamic interior experiences. Precedent analysis informed an index of spatial

strategies, which were adapted and reconfigured to create compelling spatial relationships and unique

programmatic arrangements.